Pressed Duck: Canard " A la Presse "
21 May 2010
One Comment
Chef Olivier Desaintmartin appears on Tina Marie’s The Chef’s Kitchen to share his secrets in making pressed duck. Caribou Cafe in Philadelphia is one of the only places in America where you can still savor this delicious dish.
Chef Olivier,
My friend, it is such a pleasure to see you using your duck press. Sharing this piece of history as well as the historical recipe in such a masterful manner is exactly what you were meant to do.
I hope many, many people are inspired to come to your fine restaurant and enjoy your creations.
Since this press was passed down to me by my great-grandfather and is now in your hands is very rewarding.
Enjoy!!!
Peyton
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